RED SPICE ROAD
Melbourne, Victoria

Melbourne hotspot Red Spice Road is unimpeachably stunning. The architecturally designed restaurant boasts five different areas, which can be divided into separate function spaces. The centrepiece is a round table capable of seating 60 guests, with a backdrop of floor-to-ceiling David Bromley originals. Off to the side, a courtyard is nestled under the gaze of the city skyline and is perfect for drinks and canapés.

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For over 10 years, Red Spice Road has been dedicated to serving you the best food Asia offers, in a buzzing and energetic communal dining environment. And you’ve been loving it, repeatedly naming Red Spice Road as home to Melbourne’s favourite pork belly.

At the restaurant, you’ll get a South East Asian-style dining experience with all the energy of a busy Asian metropolis right in the heart of Melbourne.

From the moment you step inside Red Spice Road, you’ll be transported away from Melbourne’s (quite probably) dreary weather and feel like you’re in the heart of Asia. You’ll be dining under the famous red lantern, surrounded by three large scale David Bromley artworks and stunning murals by up-and-coming Melbourne street artist, Mike Eleven.

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This is a big change for McKillop Street, one of those narrow roads that run from north to south, linking the smaller streets (Little Collins) with the main ones (Bourke). Cafes are the norm in such streets; Red Spice Road is contrastingly big and bold, and rather beautiful in a red way. There's nothing low-key about it. The space is cleverly designed, with a long bar and a number of areas that can be used for dining, or for sitting around over a drink and a chat. Mostly the tables are large and communal, although there are a handful of smaller ones suitable for intimate gatherings. There are two nice surprises – a real courtyard, open to the sky and city skyline with luscious foliage flanking each side, and a large room dominated by an immense red lantern over a ring table. Two crescents form the ring, which can seat dozens side by side.

The food is Thai, with some enterprising modern influences. The menu is designed around dishes to share although, at a pinch, you could order on your own. There are well-rounded banquet menus (minimum of two to share) for lunch and for dinner. If not the tasting menu, consider scallops with smoked trout, coriander and kaffir lime to start, and a salad with shredded chicken, mint, bean noodles, lemongrass and coconut to follow. The choices are varied and dishes are layered with complex flavours that are not too chilli-fierce. The drinks list includes innovative cocktails, a good range of beers, and a refined wine list that is well-chosen to match the food.

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